Article title: chocolate mud cupcakes

Article title: chocolate mud cupcakes First posted: Sun 29 Oct 2006 Description:

Article text: chocolate mud cupcakes

These cupcakes are so simple to make you won't hesitate to make another batch!

300 g (1O1/2 oz) plain chocolate chips 300 g (101/2 oz) unsalted butter 5 eggs 115 g (4 oz) caster sugar 115 g (4 oz) self-raising flour 2 tbsp Dutch-process cocoa powder, for dusting Preheat the oven to 160C (325F/ Gas mark 3). Place 12 paper baking cases in a muffin tin. In a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Leave to cool a little. Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended. Spoon the mixture into the cases and bake for 20 minutes. The cupcakes will be so& and gooey in texture and appearance. Remove tin from the oven and cool for 5 minutes. Then remove the cupcakes and serve swi&ly, dusted with cocoa powder. Store in the refrigerator in an airtight container for up to 3 days. Makes 1 dozen

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